480 EXPERIMENT STATION EECOED. 



This may not be the true cause. Further work may be necessary to determine 

 this absolutely." 



To determine the extent to which fermentation can be influenced in unsteril- 

 ized must by the use of selected yeasts, 400 cc. samples of must were inoculated 

 with different quantities of selected yeasts. The results were remarkably uni- 

 form, i, f , and 1 cc. sowings producing the same results. " It requires only one 

 part of yeast to 800 parts of cider to dominate fermentation. It is safe, there- 

 fore, to conclude that one part of yeast to 400 parts of cider will in all cases 

 control fermentation in a must made from apples free from rot." 



In the cellar experiments with a mixture containing yeasts Nos. 37 and 66 

 no trace of the influence of No. 66 could be detected. These experiments in- 

 dicated that sterilization of the must was unnecessary. 



The conclusions of the authors are summarized as follows : " Natural fermen- 

 tation may or may not yield a good result. For, beyond limiting the rapidity 

 of fermentation through the medium of temperature, and the prevention of un- 

 necessary contamination, one has absolutely no control over the resultant cider. 

 The dominant ferment determines the quality of a fermented cider. Yeasts have 

 individual characters and pi-oduce ciders having definite characteristics. The 

 characters of yeasts are fixed and permanent, and are evidently under widely 

 different conditions governing fermentation." 



Beport on Collettes' process for extracting juice from beet roots in the 

 distillery, Lindet {Bui. Soc. Encour. Indus. Nat. [Paris], 111 (1909), No. 3, 

 pp. JfOS-.'f72, fig. 1; abs. in Jour. Soc. Cliem. Indus., 28 {1909), No. 9, p. -'/87). — 

 " The advantages possessed by the process patented by A. G. and R. Collette 

 . . . ai"e the small cost of installation, the automatic working, the reduction 

 of manual labor, and the thorough extraction attained. The amount of juice 

 extracted (130 to 1.50 liters per 100 kg. of beet root), and the degree of extrac- 

 tion (0.2 per cent of sugar being left in the exhausted cossettes), are such as are 

 obtained under the best conditions of the diffusion process. The process is not 

 suital)le for sugar manufacture, since, owing to exposure to the air, the juice 

 would be darkened by the oxydases of the beet root, and the treatment with 

 sulphuric acid, which prevents this in the distillery i)rocess, should not be per- 

 mitted in the sugar house." 



Distillation of cane sugar molasses in Cuba, R. Demuth (La. Planter, Ji2 

 (1909), No. 22, pp. S'/l, 3//2, chart 1). — Experiments with alcoholic fermentation 

 of cane molasses with yeasts are reiiorted and the feasibility of making alcohol 

 from molasses is discussed. The author states that a gallon of molasses worth 

 3 cts. in Cuba can be converted into A gal. of alcohol worth 10 cts. at a cost of 

 not over 1 ct. 



Helianthus tubers as a material for the production of spirit, J. Kocks 

 (Ztschr. Spiritusindus., 32 (1909), No. 15, pp. 161; abs. in Jour. Soc. Chem.. 

 Indus., 28 (1909), No. 9, p. 487). — "Analysis of various samples of Helianthus 

 tubers shows that they contain 27.38 to 27.98 per cent of dry substance, which 

 consists of 11.69 to 14.06 per cent of protein, 8.11 to 13.60 per cent of sugar 

 (levulose), 58.33 to 60.52 per cent of inulin (and other substances yielding 

 sugar on hydrolysis with acids), and small proportions of fat, ash, and cellu- 

 lose." The author determined the yields of alcohol obtained from the fermented 

 juice and from the tubers. The amount obtained from the tubers fermented 

 with sulphuric acid varied from 7.9 to 8.83 per cent. 



Yearbook of the German associations of alcohol and starch manufacturers 

 and potato driers (Jahrb. Ver. Spiritus Fabrik. Deut., 9 (1909), pp. XVIII-{- 

 594). — Tliis is the annual report of the progress and present status of the alco- 

 hol, starch, and potato drying industries in Germany. 



